Volume 10, Issue 26 (9-2018)                   jcb 2018, 10(26): 120-127 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Rahemi M R, Yamchi A, Navabpour S, Soltanloo H, Roepstorff P. (2018). Gamma ray effect on traits related to wheat bakery quality in Roshan cultivar. jcb. 10(26), 120-127. doi:10.29252/jcb.10.26.120
URL: http://jcb.sanru.ac.ir/article-1-716-en.html
Department of Plant Breeding and Biotechnology, Gorgan University of Agricultural Sciences and Natural Resources and Department of Plant Breeding, Nuclear Agricultural Research School, Nuclear Science and Technology Research
Abstract:   (2983 Views)

 Wheat is regarded as a strategic product among the cereals in the world. The bread quality of this product is affected by the physical and chemical properties of wheat gluten. In order to achieve lines with superior qualitative characteristics, gamma irradiation was applied on Roshan cultivar with high cultivation area in a cooperation between Atomic Energy Organization of Iran and the International Atomic Energy Agency. To investigate the effect of gamma irradiation on morphological characteristics and yield, Roshan and mutant lines were grown in the farm of Zaferanieh in the Karaj city with four replications in 2016. Morphological and agronomic features of Roshan and mutant lines such as height, peduncle length, height and number of panicle, leaf area and yield were measured. After harvesting, physical and chemical properties of Roshan and the mutant lines including chemical tests (protein percentage, Zeleny number, bread volume, seed moisture percentage, seed hardness and wet gluten), Farinograph (leavening time of the dough, Farinograph quality number, dough stability, the degree of softening after 10-20 min for dough, and the valorimeter value) and Extensograph (resistance of maximum, resistance strength after 5 min, extensibility, relative resistance and the area under the curve which represents the amount of energy required for stretching the dough) tests were assessed. The results showed that Zeleny number, hardness, wet gluten and protein content increased significantly in Roshan3 line as compared with the control. Farinographic characteristics indicated that water absorption percentage, dough stability and valorimeter value increased significantly, while dough softening trait after 10 and 20 minutes reduced significantly in Roshan3 line as compared with the control. Roshan3 line increased significantly rather than the other investigated genotypes. Mutation breeding be able to improve qualitative traits in crops.
 
 
 
 

Full-Text [PDF 1701 kb]   (865 Downloads)    
Type of Study: Research | Subject: اصلاح موتاسيوني
Received: 2017/01/22 | Revised: 2018/09/26 | Accepted: 2017/06/3 | Published: 2018/09/26

References
1. Ahmadi-Gavligi, H., M.A. Sahari, M.H. Azizi-Tabarizzad and K. Rashmeh-Karim. 2004. Protein content of important wheat varieties in Iran and their technological properties. Food Science and Technology, 1(2): 1-7 (In Persian).
2. Akbari Rad, M., G. Najafian, M. Esmailzadeh Moghadam and M. Khodarahmi. 2010. Study of genetic variation in baking quality related characteristics in bread wheat advanced lines and commercial cultivars. Iranian Journal of Crop Sciences, 12(2): 213-226 (In Persian).
3. Akbarnia, A. and H.R. Azarbad. 2011. Technology milling of wheat flour. Ab-Negah Publication, 464 pp (In Persian).
4. Anonymous. 2000. Approved methods of the American association of cereal chemists. Method 137.
5. Anonymous. 2006. Instruction manual, Farinograph -E, Publication No 17073.5E. Brabender Gesellschaft mit beschränkter Haftung. 56 pp.
6. Balestra, F. 2009. Empirical and fundamental mechanical tests in the evaluation of drought and bread rheological properties. Alma master Studiorum University Dibologna: 1-169.
7. Bessonova, E.I. 1989. Correlation between yield characters and length of the uppermost internode in wheat. Wheat Breed Abs, 6(4): 402.
8. Bordes, J., G. Branlard and F.X. Oury. 2008. Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of Cereal Science, 48: 569-79. [DOI:10.1016/j.jcs.2008.05.005]
9. Corpuz, L.M., E.G. Heyne and G.M. Paulsen. 1983. Increasing grain protein content of hard red winter wheat (Triticum aestivum L.) by mutation breeding. Theoretical and Applied Genetics 65: 41-46. [DOI:10.1007/BF00276260]
10. D,Appolonia, B.L. and W.H. Kunerth. 1997. The farinograph handbook, 3rd edition, revised and expanded. American Association of Cereal Chemists, Inc. St. Paul, Minnesota. 31-32 pp.
11. Gardner, F.P., R.B. Pearce, and R.L. Michael. 1984. Physiology of Crop Plants. 2nd Edition. 489p.
12. Ghamari, M., S.H. Peighambardoust and K. Reshmeh Karim. 2009. Application of farinograph quality number (FQN) in evaluation baking quality of wheat. Journal of Food Science and Technology, 6: 22-34 (In Persian).
13. Gupta, R.B., S. Masci, D. Lafiandra, H.S. Bariana and F. Macritchie. 1996. Accumulation of protein subunits and their polymers in developing grains of hexaploid wheat. Experimental Botany, 47: 1377-1385. [DOI:10.1093/jxb/47.9.1377]
14. Hoseney, R.C. 1986. Structure of cereals Principles of cereal science and technology A general reference on cereal foods Amer Assn Cereal Chemists: St Paul. 1-31.
15. Jalal-Kamali, M.R. and E. Duveiller. 2008. Wheat production and research in Iran: A success story. In MP, Reynolds, J., Pietragalla and HJ Braun (Eds.) proceeding of the International Symposium on Wheat Yield Potential: Challenges to International Wheat Breeding. CIMMYT. DF Mexico. 54-58.
16. Khodabandeh, N. 2005. The cereal. Tehran University Publication. Tenth edition, 574 pp (In Persian).
17. Kozub, N.O., I.Q. Sozinov, I.B. Blium and O.O. Sozinov. 2013. Study of the effects of gamma-irradiation of common wheat F1 seeds using gliadins as genetic markers. Tsitol Genetic, 47(1): 17-25. [DOI:10.3103/S0095452713010040]
18. Lupton, F.G.H., R.H. Oliver, and R. Rucher-baver. 1974. An analysis of the factors determining yield in crosses between semi-dwarf and taller wheat varieties. The Journal of Agricultural Science, 82: 483-496. [DOI:10.1017/S0021859600051388]
19. Maghirang, E.B., G.L. Lookhart, S.R. Bean, R.O. Pierce, F. Xie, M.S. Caley, J.D. Wilson, B.W. Seabourn, M.S. Ram, S.H. Park, O.K. Chung and F.E. Dowell. 2006. Comparison of quality characteristics and bread making functionality of hard red winter and hard red spring wheat. Cereal chemistry, 83(5): 520-528. [DOI:10.1094/CC-83-0520]
20. Majd, F. and M.R. Ardekani. 2009. Nuclear techniques in agriculture. Tehran University Press, 381 pp (In Persian).
21. Mangova, M. and G. Rachovska. 2004. Technological characteristics of newly developed mutant common winter wheat lines. Plant Soil and Environment, 50(2): 84-87 [DOI:10.17221/3686-PSE]
22. Mohiuddin, S.H. and L.I. Croy. 1980. Flag leaf area and peduncle area duration in relation to winter wheat grain yield. Agronomy J. 72: 229-231. [DOI:10.2134/agronj1980.00021962007200020011x]
23. Morris, C.F. 2003. Encyclopedia Grain Science Elsevier Academic press Second Edition, Cereals, Grain Quality Attributes, 238-254. [DOI:10.1016/B0-12-765490-9/00004-5]
24. Najafian, G., S. Bahraee, N. Baghaee, M. Morteza- Gholi and E. Babaee -Goli. 2008. Bread making quality attributes of Iranian trade cultivars of wheat and their HMW glutenin subunits composition. Proceedings of 11 International, Wheat Genetics Symposium, 24-29 Aug., Brisbane, Australia.
25. Pahlavani, S., A. Izanloo, S. Parsa and M.GH. Ghaderi. 2017. Association between Grain Quality Traits and SSR Molecular Markers in Some Bread Wheat Genotypes. Journal of Crop Breeding 8: 36-25 (In Persian).
26. Payan, R. 2005. Introduction to technology of cereal production. Nourpardazan Publication. Second edition, 313 pp (In Persian)
27. Rajabi Hashjin, M., M. Agahee Sarbrzeh, M.H. Fotokian and M. Mohammadi. 2013. Evaluating the cooking quality traits in bread and durum wheat. Crop Biotech, 4: 33-41 (In Persian).
28. Sadeghi, F. and H. Dehghani. 2017. Study of Correlation Coefficients and Factors Analysis of Bread-making Quality Attributes in Beard Wheat (Triticum aestivum L.). Journal of Crop Breeding 8: 8-1 (In Persian).
29. Shahinnia, F., A. Rezaie and A. Saedi. 2002. Variation and path coefficient analysis of bread making quality traits in breeding lines, cultivars and landrace varieties of wheat. Journal of Science and Technology of Agricultural and Natural Resources, 6(2): 77-89
30. Sissons, M.J., B. Osborne and S. Sissons. 2006. Application of near infrared reflectance spectroscopy to a durum [DOI:10.1255/jnirs.582]
31. Zamani, M., M. Bihamta, B.N. Khiabani and M.T. Halajian. 2009. Selection of wheat mutant genotypes carrying HMW glutenin alleles related to baking quality by using PCR (STS method), Induced Plant Mutations in the Genomics Era. Food and Agriculture Organization of the United Nations, 436-438.

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | Journal of Crop Breeding

Designed & Developed by : Yektaweb